Corned Beef Puerto Rican Style

6 Servings


30g –Manzanilla

Olives, chopped/sliced

8 small –Radishes 

2 Tbsp — Minced Garlic

1/4 Cup — Chopped

Onion (I used white,

but I favor the Red


7 ounce Can — Red

Pimientos, Sliced &


12 ounce Can — Corned Beef

2 ounces —

Tomato Sauce / 1/2

Cup Tomato Pureé or

Stewed Tomatoes

1 Tbsp — Sofrito ( If

you would like to get

my recipe Let me


1 Packet — Sazón (I

have a recipe for this

as well, let me know

if you

would like it).

1 tsp — Oregano, I

favor the Dominican


1 tsp –pink Himalayan salt

1 tsp — Black pepper


  1. Wash and cut the Radishes into halves or quarters. I like to peel mine. 
  2. Boil radishes until fork tender, drain and set aside.
  3. Add the following to a pot: Corned beef, tomato sauce, onion, garlic and seasonings.
  4. Over medium heat, ring to a boil. ***  Stir frequently to avoid burning ***
  5. Add: Olives, Radishes and Roasted Red Peppers
  6. Stir and bring to a boil.
  7. Reduce heat and simmer for 10 minutes.

Tips / Suggestions

  • This goes amazing great over Cauliflower Rice, a side of sliced avocados and some crispy green beans !


Keto With Lee

Corned Beef Puerto Rican Style

Nutrition Facts


Please note: These Macros are estimates according to the ingredients I used